Tbe company is great to deal with and the sourdough pizza balls are very tasty, just t need to get better at rolling them out, going to to try the gluten free next.
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Lisez les avis des autres
Ordered through a recommendation from a friend, I have been using woody sourdough balls, which are alot easier to use, stretch out beautifully and cook evenly. The sourdough balls I've received althou... Voir plus
L'entreprise a répondu
Following an abysmal service from DPD, and battling through their similarly difficult complaints system, customer service from GBOF was exemplary! Having contacted them to note that my delivery... Voir plus
My dough balls arrived too defrosted and I after refreezing them they never recovered. I didn't get any rise and had to throw them away in the end. The only thing I can think of is perhaps packing mor... Voir plus
À propos de l'entreprise
Écrit par l'entreprise
Great Balls of Flour is revolutionizing the way you enjoy authentic, high-quality pizza at home. We believe everyone deserves to experience the joy of a perfect pizza, regardless of dietary restrictions or busy schedules. That's why we specialize in crafting and delivering exceptional Neapolitan, Sourdough, and Gluten-Free pizza dough balls and complementary, restaurant-grade toppings right to your door. Our Mission: Quality, Convenience, and Community Authentic Quality: Our commitment starts with the ingredients. We use premium flours and time-honoured fermentation techniques to create dough that yields a truly authentic pizza crust—whether you're looking for the classic chew of a Neapolitan, the depth of flavour from Sourdough, or a delicious, worry-free Gluten-Free base. Ultimate Convenience: Forget the mess and stress of mixing, kneading, and proofing. Our ready-to-use dough balls are perfectly portioned. We take the hard work out of the process, leaving you with the fun part: stretching, topping, and baking your masterpiece in minutes. Curated Toppings: We don't just stop at the dough. We source and supply a selection of the highest quality toppings—from rich Italian tomato sauces and DOP-certified cheeses to unique, artisanal meats and vegetables—ensuring your homemade pizza tastes as good as, if not better than, your favourite pizzeria. Dietary Inclusivity: We understand that many people have specific dietary needs. Our dedicated production process ensures that our Gluten-Free offering is delicious, safe, and meets the same high standard as our traditional doughs, so no one has to miss out on pizza night. We're proud to bring the authentic pizzeria experience into kitchens across the country. Join the Great Balls of Flour family and discover how easy it is to make extraordinary pizza at home!
We promise the Best Pizza Dough
Écrit par l'entreprise
- Make great pizza at home
- You can enjoy great pizza made at home, safe in the knowledge that what you're eating is free of Ultra-Processed Ingredients and has been carefully produced before it leaves our kitchen. We make making restaurant quality pizza easy. In fact, you'll be amazed at how quickly you can make it - often in far less time than a pizza delivery takes! Throw into that the costs and how much money you're saving, you'll be savouring every single mouthful.
Our Shipping Promise
Next day delivery
We offer the fastest delivery in the business and when we dispatch your order it will be shipped on an overnight service, making sure it arrives as fresh as it possibly can.
Coordonnées de contact
Unit 11 The Forum, Rose Avenue, YO26 6RU, York, Royaume-Uni
- 01904215979
- accounts@greatballsofflour.com
- greatballsofflour.com
Pizza Dough & Premium Ingredients.
3,6
Moyen
510 avis
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Far better pizza dough available out…
Far better pizza dough available out there.
As mentioned before, I experienced really poor customer service with these.
2 juin 2026
Réponse de Great Balls Of Flour
Hi Philip
Thanks for anther review. We note this is your third review and we understand you were not happy with your purchase, which we did attempt to resolve for you.
Best regards
Team GBOF
The taste of the Neapolitan dough I got…
The taste of the Neapolitan dough I got was lovely as was the service and delivery was great but I couldn’t get the dough to stretch as I wanted and I tried different techniques.
1 juin 2026
Our first pizza bases and they turned…
Our first pizza bases and they turned out really well. Really pleased.
The delivery company damaged the parcel and replacements were sent out immediatley
28 juillet 2026
arrived almost before I'd finished ordering!
arrived almost before I realised I'd placed the order!
6 mai 2026
Great pizza experience!!
Dough is really good and makes great pizzas. Turnaround time and delivery are really quick and ingredients are good quality! Can't fault these guys!!
29 juillet 2026
Ordered through a recommendation from a…
Ordered through a recommendation from a friend, I have been using woody sourdough balls, which are alot easier to use, stretch out beautifully and cook evenly. The sourdough balls I've received although packaged really well the product inside is not worth the price. Before I get a response of 'its a live dough' etc the doughs have been left at room temp for 6 hours so should be more than manageable. Having looked at the reviews here along the same lines as mine, take our feedback and make it better instead of writing responses like we are idiots
22 août 2026
Avis spontané
Réponse de Great Balls Of Flour
Hey Karl
Thank you for your candid feedback. We take every review seriously, and we genuinely appreciate you taking the time to share your experience.
With over 100,000 customers ordering our dough, the vast majority achieve fantastic results. However, even when an issue affects only a tiny fraction of bakes, we refuse to be complacent. That is why we are actively testing and refining alternative flour blends right now. We recognise that home pizza makers want to get cooking without having to navigate unpredictable resting windows or compensate for kitchens that lack commercial ambient heat. Our new formulation lowers the protein profile specifically to reduce high elasticity and eliminate frustrating spring-back, while ensuring the dough stays extensible without tearing. We have been working on blends for the past 4 months and believe we've identified a blend that works without affecting our recipe and signature taste.
Regarding comparisons to brands like Woody's: their dough lists Caputo Criscito (dried sourdough), which by nature requires commercial or active baker's yeast to drive fermentation. Our dough is 100% naturally fermented using only our live sourdough mother with zero commercial yeast, which behaves very differently and can yield a firmer gluten structure if the flour's protein content is slightly too high.
We are listening to our customers, not making excuses, and we are using this feedback directly to improve the product. Once our winning new blend is finalised and released, we would love to send you a complimentary replacement pack on us so you can experience the difference firsthand. Please reach out to our support team with your order details, and we’ll make sure you're first in line to try it.
Best regards,
Team GBOF
So easy to use and the sourdough bases…
So easy to use and the sourdough bases are the best!
22 mai 2026
Unworkable dough
All the dough I bought (I was an idiot and went straight in with 2x12 bags) looks like their own YT video of totally over proofed dough. The video’s suggestion is you add a load more flour to the dough just to be able to handle it. Nothing looked remotely like their normal marketing. They slated other premium brands as a way of explaining how it looks, but the others I’ve tried have been superior. The peel dust is good when using with other dough mind you, and delivery was very fast.
Edit: re your reply in the sticky dough tutorial he literally says the dough he’s dealing with that (IMO) looked the same as what I received is over proofed 30 seconds in. Like another reviewer this week said, maybe stop suggesting all your customers are useless and consider whether your dough is stable enough for overnight shipping in a heatwave. I’m not even sure why your romana dough is such high hydration as traditionally it’s pretty low. Presumably the Romans are also wrong.
19 août 2026
Avis spontané
Réponse de Great Balls Of Flour
Hi Ell
Thank you for your feedback. We're glad to hear delivery was fast and that you're enjoying our pizza prep dust, but we do need to clarify the point regarding proofing and our video guides.
The dough shown across our video tutorials is definitely not over-proofed. Over-proofed dough loses all its structural integrity, collapses completely, and turns out dull, flat, and dense when baked. What our videos show is live, high-hydration sourdough at full fermentation. High hydration dough naturally spreads and feels sticky straight from the bag—which is why our tutorials demonstrate using a dusting of flour and peel dust to shape and handle the dough ball cleanly, not kneading "a load more flour" back into the recipe.
When comparing live sourdough to other commercial brands, the difference lies in the ingredients. Mass-produced alternatives frequently rely on artificial stabilisers, emulsifiers, and instant baker's yeast to force a rigid, uniform shape that feels easier to handle straight away. We deliberately avoid commercial additives, opting for a 100% natural 36-hour slow fermentation that produces an open, airy crust and an authentic flavour.
While handling authentic high-hydration dough requires a slightly different touch than standard alternatives, following the shaping technique shown in our guides delivers the exact airy bake seen in our bakes.
Best regards,
Team GBOF
Edit: Ell, to overcome any potential concerns relating to "over-proofing" from the packet, we recommend reshaping it into a ball to tighten the gluten back up. If the Gluten is overproofed, it would not tighten and then relax under its normal timing; it would be floppy and gooey.
We absolutely do not treat our customers as useless, but it can require a bit of practice and patience.
Re our Romana dough. This is a new, currently limited edition dough ball and has a lot less hydration than Neapolitan dough. It will stretch thinner and have less of a base. If our response mentioned high hydration, it is because we expect that the majority of customers have purchased Neapolitan dough, and we apologise if that isn't the case for you.
Sourdough ball didn't rise as I thought…
Sourdough ball didn't rise as I thought despite watching all the videos showing how to handle the dough etc
Disappointed as paid a premium but no better than generic dough .
Online reviews seem to agree
21 mai 2026
Réponse de Great Balls Of Flour
Hi Andrew
We are sorry to hear your first sourdough bake didn't meet expectations, but comparing live sourdough directly to standard or generic dough comes down to one key factor: sourdough takes considerably more time and warmth to wake up.
Generic, mass-produced doughs rely on heavy doses of commercial baker's yeast and artificial improvers designed to force a fast, aggressive rise regardless of room conditions. Our sourdough contains 100% natural, slow-fermenting cultures fed daily by our mother starter, "Bubbles," with zero commercial additives.
Because wild yeast and natural lactobacillus cultures move at their own natural pace, genuine sourdough balls take noticeably longer to expand, especially in a cooler kitchen. Depending on ambient room temperature, a sourdough ball often needs a significantly longer rest at room temp to relax the gluten, get that gentle fermentation lift, and develop its full flavour and airy crust.
Live sourdough isn't meant to blow up like an instant-yeast supermarket ball; it relies on patience and temperature to deliver that unmistakable open crumb and digestible crust. If you have any balls left, try giving them an extended rest in a slightly warmer spot before stretching—the depth of flavour and lightness in the final bake is well worth the extra wait.
Best regards,
Team GBOF
5/5 Stars Exceptional customer service and lightning-fast resolution
5/5 Stars – Exceptional customer service and lightning-fast resolution!
I had a small issue with my initial delivery arriving damaged, but the way Great Balls of Flour handled it was absolute top-tier service. Steph from the support team was super friendly, incredibly knowledgeable, and sorted everything out extremely quickly with zero fuss.
A replacement order arrived in perfect condition everything was well-packed and kept completely fresh. It’s rare to find customer service this responsive and proactive. Huge thanks to Steph, Aimee and the whole packing team for turning a minor hiccup into a fantastic experience. Highly recommend! The pizza dough and cheese highly recommended exceptional quality and taste well done guys.
12 août 2026
Avis spontané
Delivery was great and nicely packed
Delivery was great and nicely packed. Unfortunately I found the dough kept pulling back and was difficult to get the correct size, ending up with some under cooked parts so disappointing- sorry
4 août 2026
Réponse de Great Balls Of Flour
Hi Mark
Thank you for your feedback, and we're glad to hear that delivery was fast and the packaging hit the mark!
We're sorry to hear the bake didn't go as planned, but what you’re describing comes down to two very common handling factors with live dough: resting time and stretching thickness.
When dough keeps springing back and fighting you, it is simply telling you that the gluten is still too cold or tight. Live dough needs sufficient time to come fully up to room temperature and rest so the gluten network relaxes. Once it is properly relaxed, it stretches out effortlessly without snapping back.
If the dough shrinks back while stretching, it remains too thick across the base, which is what leads to those undercooked, doughy patches in the oven. Taking an extra 20–30 minutes to let the dough sit at room temperature, and pressing it out evenly from the centre out to the crust, allows the base to cook through completely and deliver a light, airy finish.
Working with our dough takes a tiny bit of practice to get the timing right, but once you give it that extra rest, the difference is night and day. We hope you give it another spin!
Best regards,
Team GBOF
Arrived in poor condition
Arrived in poor condition. No offer to rectify from the company.
Follow up:
I didn't ask for advice. I outlined the problem and received 'advice' in response. The product arrived fully defrosted and had already overproofed in the bag - I believe the delivery was delayed in transit. This made the dough a sticky mess (and flat like a pancake, not a ball) that was completely unworkable. I managed to partly salvage through knocking back but I wouldn't expect to have to do this when buying pre made dough. Photos were provided of the product on arrival and when attempting to use.
The 'advice' received was simply a repeat of the standard instructions. e.g., to put the dough in the freezer on arrival and not to prove in the bag, which wasn't very helpful in this case as it had happened before it was delivered.
There was multiple back and forth where this was explained and then the discussion went cold. I was happy to let it end there and put it down as a bad experience, and then I get an email months later asking to leave a review!
15 mai 2026
Réponse de Great Balls Of Flour
HI Chris
Thanks for your review. From our CRM system, we can see you contacted us once, asking for some advice, which was duly sent to you.
No further contact from you since then.
Best regards
Team GBOF
Absolute rubbish
Absolute rubbish. Claggy dough, breaks when stretched, produces biscuits.
Will never buy again.
3 août 2026
Réponse de Great Balls Of Flour
Hey Carl
We are sorry to hear you had a disappointing bake, but what you are describing is a classic sign of the dough being stretched while still too cold or before the gluten had enough time to properly relax.
Our dough is high hydration and 100% natural, with zero commercial emulsifiers, artificial improvers, or preservatives. Because it is a live product, if you try to stretch it straight out of the fridge—or after re-working it without giving it sufficient rest at room temperature—the gluten remains tight and cold. Stretching tight, cold dough causes it to tear and fight back, and firing it under those conditions results in a dense, flat, "biscuit-like" bake rather than a light, airy crust.
Handling live, high-hydration dough simply requires bringing it fully to room temperature and using a generous dusting of our prep dust rather than forcing a cold ball.
Tens of thousands of customers use our dough every week to produce exceptional, authentic pizza. While we respect our live dough may not suit everyone's routine, following the simple temperature and resting guidance makes all the difference.
Best regards,
Team GBOF
Great Pizza Dough
Great tasting pizza dough and the pizza peel dust is great for ensuring your pizza leaves the peel, with a minimum of fuss.
3 août 2026
Watery wet dough couldn’t be recovered post freezer. Waste of time.
I froze the balls when I received them. They were delivered in very flimsy and thin clear plastic bags.
Before I knew it, 15 balls were all frozen together in one massive lump. I only wanted 5 defrosted. I had to defrost all of them just to separate 5 off.
To speed up the process I put them in a bowl of cold water. Little did I know the bags had holes in by this point. Whether i had introduced those holes by freezing or they were there already I don’t know. I also don’t know if the water to defrost and the holes in the bags were the cause, but getting the balls out from their bags they were super wet and sticky, and not at all ready for making into pizzas. We added a ton of flour to get them back to the pliable dough consistency we needed, but the pizzas were solid, stodgy and hard. With research I’ve learned that I should have kneaded the dough more when adding the flour, and maybe checked that the yeast was still active and the dough was rising properly. But this entirely defeats the point of ordering ready made dough balls, I’m sure you agree.
6 juillet 2026
Réponse de Great Balls Of Flour
Hi Sam
We are sorry to hear you had such a frustrating experience, but immersing live dough in a bowl of water to speed up defrosting is completely against our recommended process and explains why the dough turned out this way.
Our user guides and videos outline the simple defrosting process: separating the portions you need, popping them into the fridge overnight or letting them thaw at room temperature, and allowing the gluten to relax naturally. Immersing bagged dough in water risks water seeping straight through any microscopic pinpricks or seams, completely drowning the hydration levels and leaving the dough an unworkable, soupy mess.
Dumping a "ton of raw flour" into the dough to dry it out fundamentally breaks the baker's percentages, hydration, and salt ratios of our 36-hour slow-ferment recipe. That extra unfermented flour—without proper autolyse, proofing, or fermentation—is what caused your final bakes to turn out solid, stodgy, and hard like cardboard.
Our dough balls are designed to make high-end pizza effortless without needing to knead, add flour, or re-test yeast. When the straightforward thawing and handling instructions are followed, they yield exceptional, airy crusts every time.
Best regards,
Team GBOF
Good dough, terrible delivery.
I'll lead with the good.
Great dough balls and products. Very tasty.
However. Pretty horrible delivery experience over all. With my partner's and my own GBOF accounts we've ordered about 10 times and 5-6 of those were late (we only complained a couple of times as 2-3 of those were *only* [after paying for next day] a day late), one was horribly late, defrosted and unusable and the other is currently MIA as I have been informed that even GBOF can't track their own deliveries.
This is not good enough and I cannot recommend this company.
14 août 2026
Avis spontané
Réponse de Great Balls Of Flour
Hello
Thank you for the kind words on the dough and products—we really appreciate your repeat custom over the past 10 orders.
We completely agree with you: having 5 or 6 late deliveries out of 10 is simply not good enough, and we share your frustration with DPD entirely. Courier delays on perishable goods are a huge headache, but to clarify on tracking: we can track shipments, but because live depot data sits across separate logistics systems, tracing an off-grid parcel is rarely instantaneous for our team.
One of our biggest bugbears is that once a parcel enters their local network, DPD often treats the recipient as the primary contact for delivery issues and blocks us from logging local investigations on our end. Because you have experienced repeated issues, we would strongly recommend raising a formal service complaint directly with DPD via their tracking app. It is also worth double-checking that all address details, postcodes, and delivery pin-drops on your account are 100% accurate, as recurring delays in a single area often stem from depot routing or address mismatches.
We pack and dispatch orders every morning to ensure they leave us in peak condition, and it is infuriating when courier mishandling lets down a loyal customer. If your current order remains missing, please contact our support team so we can arrange a proper resolution for you right away.
Best regards,
Team GBOF
Réponse de Great Balls Of Flour
Hi Jonathan
Thank you so much for the 5-star review!
Great service, fast delivery, and delicious pizza are the three things we work tirelessly to achieve every single day, so reading this means the world to the entire team.
Thanks for choosing us, and we look forward to sending your next batch of balls ❤️
Best regards,
Team GBOF
Réponse de Great Balls Of Flour
Hey Tom
Thank you so much for the 5-star review!
We have worked really hard behind the scenes to continually refine and improve our customer service, actively listening to all feedback—both good and bad—to sharpen how we respond and react as a business.
Our goal is always to deliver an experience that all our customers are genuinely happy with, so reading this means a huge amount to the entire team.
We hope the products you ordered were just as top quality and that you’re enjoying making some fantastic pizzas!
Kind regards,
Team GBOF
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